| . |
| Blueberry Cream Pie |
From the kitchen of Stephanie Knewasser. This is a restaurant recipe that was
printed in Good Housekeeping in 2003. What sets this pie apart is the custard
layer below the blueberries.
printed in Good Housekeeping in 2003. What sets this pie apart is the custard
layer below the blueberries.
In a 2 qt saucepan:
1 1/4 c whole milk
2 egg YOLKS, beaten
1/4 c sugar
2 Tbsp cornstarch
Cook & stir over med heat until mixture boils & thickens.
Add:
1/2 tsp vanilla
1 Tbsp butter
Transfer custard to shallow dish.
Cover surface with plastic wrap.
Refrigerate 2 hours.
Meanwhile, in a 3 qt saucepan:
1 c blueberries
2/3 c sugar
3 Tbsp cornstarch
1 c water
On high, heat to boil.
Cook & stir for 2 min to thicken.
Stir in:
1 Tbsp lemon juice
1 Tbsp butter
Cool.
Stir in:
3 c blueberries
Spread custard in a baked pie shell.
Once blueberry mixture is cooled,
put on top of custard layer.
Refrigerate AT LEAST 3 hours to set.
Makes 10 servings
Each Serving: 245 calories, 3 g protein, 39 g carbohydrate, 10 g total
fat (3 g saturated), 2 g fiber, 53 mg cholesterol
1 1/4 c whole milk
2 egg YOLKS, beaten
1/4 c sugar
2 Tbsp cornstarch
Cook & stir over med heat until mixture boils & thickens.
Add:
1/2 tsp vanilla
1 Tbsp butter
Transfer custard to shallow dish.
Cover surface with plastic wrap.
Refrigerate 2 hours.
Meanwhile, in a 3 qt saucepan:
1 c blueberries
2/3 c sugar
3 Tbsp cornstarch
1 c water
On high, heat to boil.
Cook & stir for 2 min to thicken.
Stir in:
1 Tbsp lemon juice
1 Tbsp butter
Cool.
Stir in:
3 c blueberries
Spread custard in a baked pie shell.
Once blueberry mixture is cooled,
put on top of custard layer.
Refrigerate AT LEAST 3 hours to set.
Makes 10 servings
Each Serving: 245 calories, 3 g protein, 39 g carbohydrate, 10 g total
fat (3 g saturated), 2 g fiber, 53 mg cholesterol
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